Chocolate buttermilk bread

Chocolate buttermilk bread – a cross between quick bread and cake, with a tangy buttermilk taste and slightly chocolate-y and sweet

I’m starting to like making quick breads. A couple of weeks ago, maybe even months, I didn’t care much for a quick bread, I preferred making a yeast bread instead, but lately, after trying a couple of recipes I find myself enjoying making them as much as other baked treats.

This chocolate buttermilk bread is a cross between a quick bread and a cake. The buttermilk and yogurt keeps it moist longer and gives it a cake like texture, while the cocoa powder gives it a chocolate taste.

I like to believe I’m not the only one who buys buttermilk for a specific recipe and then moves the leftover around the fridge until someone decides to drink it (that would be me) or find a new recipe that calls for buttermilk. Well, from now on I know how I’m going to use my leftover buttermilk, maybe even buy it specifically for this quick bread.

The recipe is adapted from The Kitchn buttermilk quick bread, but I substituted some of the flour with unsweetened cocoa powder, added a little bit more sugar and some Greek yogurt. I’m already thinking of adding some chocolate chips next time.

Chocolate buttermilk bread

Yields one loaf

Chocolate buttermilk bread - a cross between quick bread and cake, with a tangy buttermilk taste and slightly chocolate-y and sweet

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

It’s the first Monday of the month, that means it’s time for another #chocolateparty. This month, our theme is Chocolate Buttermilk

Chocolate party is a monthly event hosted by me together with some wonderful bloggers. Each month we pick an ingredient and pair it with chocolate. We blog about it by the end of the month.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.

All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

How to participate (the rules)

1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to this post or the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

Bake your own bread is a monthly event, hosted by me, to encourage you to leave that loaf of bread on the store shelves and bake a beautiful loaf of bread in their own kitchen. Quick breads, yeast bread (forget the fear!), rolls, buns, biscuits, sourdough bread, pizza etc.

How to participate (the rules): 1.) Blog about bread. It can be a post about baking bread in any form (yeast, wild yeast, quick breads, flat breads, sweet, savory, loaves, rolls, breadsticks, tortillas, scones, biscuits, etc.). It could also be a recipe that uses bread in it or as a base (pizza, bread pudding, etc.). Or it could be an informative post, a tutorial or how-to post (such as how to make sourdough, bread baking essentials, favorite products for baking bread, etc.). It could be a review of a bread-making book. Anything that will inspire us to bake bread at home. If you don’t have a blog and you’d like to participate, please email me a photo of your bread and the recipe and I will create a page for it. 2.) Include a link back to this postor any of the monthly link-up posts 3.) Please link only posts from the current month.

All submissions will be added to a Bake your own bread Pinterest board. Also I’ll do my best to promote everyone’s post on other social media channels. I’ll be using the #BakeYourOwnBread hashtag for Twitter and Google+ (feel free to use this to promote linked posts, as well)

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Hmm chocolate buttermilk - I will need to think about this one! I posted a recipe at the end of last month for the Chocolate-Caramel party but forgot to add my link into your round-up! But I did include a link back to your blog. Check out my recipe if you get the chance. I am excited to participate in the party every month!
xo Jackie

I just saw Laura's chocolate bread and now yours! Before St Paddy's Day I was playing around with choc-mint bread and having lots of fails! I wish I had this recipe then...it's perfect! Exactly what I was going for!

This sounds so moist and good. I made a chocolate bread once, but I didn't know much about cooking then and didn't realize the recipe didn't have enough fat to make it moist. This would certainly be moist. Thanks for sharing.
We're having a party at Tumbleweed Contessa - What'd You Do This Weekend? and this would be a great addition to our selections. Hope you can bring it over.
http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-9/
Have a wonderful week,
Linda

Buttermilk and chocolate truly are a match made in heaven, Roxana. And Greek yogurt and sugar in the raw can only make a bread or cake better. Thank you for sharing this recipe AND this dee-licious theme!

Oh Roxana this bread looks gorgeous!! Definitely add choc chips next time :) The first time I joined the chocolate party I had posted truffles that day and now I see the bake your own bread and I just posted overnight cinnamon rolls! LOL so funny!

Roxana...I really enjoy quick breads, but I think I will enjoy this chocolate buttermilk bread in particular. I can only imagine how good this is with a little smear of peanut butter on it! It looks fabulous. I'm so glad to be back in the swing of the chocolate party again! Thanks for all you do for this wonderful group! : )

I'm drooling over this bread. It looks very delicious. I have a question. What can i use to substitude buttermilk and greek yogurt? These two ingredients are very hard to find here in Malaysia. Thanks....

Hi Ivy,
If you don't have yogurt and buttermilk, you can use dairy milk and lemon juice.
In a 1 1/2 cup measuring cup add 2 tbsp of fresh lemon juice and fill it with milk. Leave at room temperature for about 10 minutes and use it just like buttermilk and yogurt in the recipe.
Roxana

Hi Tazia,
I haven't used whole wheat flour in this recipe but if you do, you'll have to add a little more buttermilk since whole wheat flour is higher in gluten and requires more liquid.
As for using agave nectar instead of sugar, I don't know what advice to give you. You'll just have to try it all by yourself.
Happy baking,
Roxana

Funny! Chocolate and buttermilk make for an incredibly rich bread, whether quick breads, scones, a yeasty bread and chocolate take, whatever! Yum! Yours reminds me of a Nigella recipe that I saw a while back , but your quick bread held its shape better. Nigella's fell back on itself in a rich chocolate debacle - albeit a tasty debacle!

I love all breads, yeasted or quick. This loaf looks incredible, Roxana - so rich, moist and fluffy inside. I'm totally guilty of buying a 1 litre carton of buttermilk (why oh why don't they come any smaller?!) just for one recipe and then it goes to waste, no matter how much I try to bake other things with it. Sigh. It might be worth it to buy a carton to make your recipe, though ;)

This looks so great! I'm going to make this for a bake sale, but also want to make a peanut butter version. Do you have any suggestions as to how I should do That? Probably revert back to 2 cups flour, keep the yogurt, and add peanut butter...but how much? And should that just replace the 1/4 cup melted butter?

Hi Christina,
Thanks for the message. Unfortunately I can't tell you exactly how to make a peanut butter bread starting with this recipe without doing some testing first. Peanut butter is heavier than plain dairy butter and they do not have the same properties.
You'll have to try at your own risk.
Roxana

Good thing I'm a risk taker! I made the chocolate version AND a peanut butter version, both in mini size, and they both turned out perfectly! I'm posting them later this week on my blog, but basically, 2 1/4 C flour, 3/4 C sugar, everything else the same, subtracted the butter, and added in 1/2 C creamy peanut butter. Sooooo good!

Hi Roxana,
Your recipe was great! We loved it :) I used 2/3 cup of brown sugar and added 1/2 teaspoon vanilla just for the heck of it. I didn't have plain Greek yogurt, so used a cup of strawberry Chobani which added a nice flavor!! Thank you again!! I'm trying the banana/Nutella bread next :)

How sweet is this suppose to taste? I noticed you had a choice of the amount of sugar so I went with 2/3 cup. I baked mine in a mini bundtlette pan (for only 30 min) and they came out perfectly. I had just purchased the mini bundtlette pan and was looking for things to bake in it. When It came time to taste - the general consensus is it needs to be a tad sweeter. I pointed out to my husband that is chocolate BREAD and not cake but I do agree that it seems to be lacking a bit of sweetness to balance out the strong cocoa flavor. Does it make that much of a difference using 2/3 cup sugar instead of 3/4 cup? I wasn't sure why there were two choices listed. Also I did not have any Sugar in the Raw so I used 1/2 white sugar and 1/2 brown. I was wondering if anyone else had made it with the 2/3 cup sugar and what their result was. Thanks!

Hi Lula,
The bread is not as sweet as a cake, but it's not bitter.
It's not much of a difference between 2/3 cup and 3/4 cup, about 3 tablespoons. My advice would be to try it next time using 3/4 cup and see if it turns out as sweet as you like it.
Since I bake so many sweets, some days I prefer something on the unsweetened side, that's why i suggested using less sugar. It's just a personal preference.
Please come back and tell me how you like the bread with 3/4 cup sugar.
Roxana

Trackbacks

[…] Directions: Step 1: Preheat the oven to 350F (180C). Line a 12-cup muffin pan with paper liners. Step 2: Spread the wheat bran on a baking sheet and toast in the oven for 6-8 minutes, stirring a few times so it cooks evenly. Let cool. Step 3: While the bran is toasting, heat 1/2 cup of water in the microwave or stove top until boiling. Put the cranberries in a small bowl and pour the hot water over them, then cover with plastic wrap until the water is fully absorbed. Puree the cranberries in a food processor or blender until smooth. Step 4: In a large bowl, mix together the toasted bran, buttermilk, and 1 cup (250ml) water, then mix in the cranberry puree, orange zest, and brown sugar. Step 5: Stir in the oil, egg and egg white. Step 6: Mix together the flours, cinnamon, baking powder, baking soda, and salt, and sift into the wet ingredients. Stir until the ingredients are just combined. Step 7: Spoon the batter into the muffin tins, making sure the batter fills the tin, and is mounded slightly in each one. Because muffin tins can vary in size, if your tins are larger, make fewer muffins. Step 8: Bake for 25 to 30 minutes, or until the muffins feel set in the center. Then let cool in the pan for 5 minutes and turn out onto a cooling rack. Store cooled muffins in an air tight container. I’m sharing this recipe at Roxana’s Homebaking Bake your own bread link up. […]

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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